It’s that over-ripe banana problem again! But if you’ve got a banana bread , Jamaican banana fritter or English style banana pancake recipe, no problem. You need never throw an over-ripe banana away again. These delicious pancakes are also very quick to make. If you don’t have time for banana bread make these instead.
You need over-ripe bananas, a bit of flour, molasses and a few spices and the rest is easy. Mash the bananas, weigh in the flour, mix/whisk in the milk etc, and get the frying pan ready. I like my Le Creuset cast iron square frying pan best (seems it’s discontinued), but non-stick is good too. Stainless steel isn’t so good unless you use lots of oil – which isn’t so healthy.
There are recipes online for this treat, but they all use white flour and even add sugar! This recipe uses a mix of wholemeal wheat flour and wholemeal buckwheat flour plus molasses, so is super healthy in comparison. You don’t need to use buckwheat flour, but I like to mix it up a bit. But you can just use wholemeal flour if you prefer.
Pour a nearly full, ladle sized dollop into a medium hot pan. Then use the bottom of the ladle to spread itq out into a nice wide but thinnish circle. Make sure it doesn’t burn though, and turn it over as soon as you can unstick the pancake. It usually takes a couple of minutes for the first side, and a bit less for the second.
I like to make a batch of this English style banana pancake mix and fry them all up quickly. There’s usually a queue of hungry mouths ready in-line. Just waiting to douse them with chocolate spread, lemon juice, maple or date syrup and roll them up. They get gobbled up quickly, but they don’t keep particularly well in the fridge or when cold anyway. So eat them fresh off the pan with some vegan ice-cream, soya yogurt or soya cream.
English Style Banana Pancakes
- 1 potato masher not essential - can use a fork, but a masher is best
- 1 skillet or frying pan
- 1 set of digital scales
- 400 g very ripe bananas approx 3 large ones
- 150 g self-raising wholemeal flour
- 50 g wholegrain buckwheat flour
- 200 g plant based milk I prefer soya milk but any is fine.
- 15 g molasses
- 1 teasp baking powder
- 1 teasp cinnamon
- 1/2 teasp ground nutmeg
- peel the bananas and place in a medium sized bowl, or defrost 400g from the freezer - as shown.
- mash them with a fork or potato masher when defrosted or peeled.
- add in the nutmeg, cinnamon, baking powder & molasses
- Add in the flours immediately after - weigh directly into the bowl on a set of digital scales.
- mix thoroughly
- put a ladle sized quantity into a pre-heated oiled frying pan
- spread it out with the bottom of the ladle into a fairly large thinnish circle.
- after a couple of minutes try to unstick it, working from the outside int and turn it over and pat it down. It should be a nice golden brown.
- Fry the other side for about half the time of the first side.
- remove from the pan and spread with maple syrup, chocolate spread and add some lemon juice and soya cream and roll up. You can add a scoop of ice cream and more soya cream to the side too!
- roll it up eat the pancake while it's still nice and warm.
- I've amended the recipe, so the quantity is slightly more than before - now it's 400g. This is so that the same amount is required for the banana bread, Jamaican fritters and pancakes. This means you can keep frozen bananas, and then defrost them to make eithe the banana bread, banana pancakes, or banana fritters.